World's Best Marinara Pasta Sauce Recipe with Spaghetti Cooking Italian with Joe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: tomato paste

Fresh tomatoes are lower in sodium.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free.

Start by introducing the dish and the ingredients needed.

Use two 28-ounce cans of San Marzano whole peeled tomatoes and puree them to the desired consistency.

Add three tablespoons of tomato paste to intensify the flavor.

Measure out two teaspoons of dried oregano and set aside.

Prepare five or six leaves of fresh basil.

Peel and mince seven to eight cloves of garlic.

Take one medium shallot, mince it finely, and set aside.

Heat two tablespoons of extra virgin olive oil in a cast iron skillet over medium heat.

Add the minced shallot to the skillet and stir to coat with oil; cover to speed up cooking.

After a few minutes, add the minced garlic to the skillet and stir.

Season with one teaspoon of black pepper and one and a half teaspoons of salt.

Add the oregano to the skillet and stir to combine, cooking for about two minutes on low heat.

Add three tablespoons of tomato paste to the skillet and cook for two to three minutes to remove the raw flavor.

Add the pureed San Marzano tomatoes to the skillet, breaking them apart with a whisk.

Add the fresh basil leaves to the sauce and stir to combine.

Simmer the sauce on low heat while preparing the spaghetti.

Cook one pound of spaghetti according to package instructions until al dente.

Drain the spaghetti and add it to the sauce, tossing to coat well.

Serve hot, garnished with grated Parmesan Reggiano cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens